Recommended

1/2 tbsp light vegan butter
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup dried cranberries
1 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp salt
1/2 to 1/4 cup no-chicken broth
1 cup cooked wild rice
1 (4 1/2 oz) bag fresh organic seasoned premium croutons
In a saucepan melt vegan butter and throw in celery and onion and simmer on low-medium heat until soft. \r\n

\r\nToss into mixing bowl with croutons, cranberries, poultry seasoning, onion powder, pepper and broth. \r\n

\r\nIf you are not stuffing vegetables and just going to put it into a casserole dish, add 1/2 cup of broth to mix. \r\n

\r\nIf you are stuffing vegetables with this, then add 1/4 cup of broth. \r\n

\r\nThe vegetables will infuse the stuffing with moisture, so you don’t need as much broth.\r\n